The not so simple snag

By Jan Cheshire
 
FOR a long time now, I’ve wanted to make a sausage cassoulet.  I was inspired by my 16-year-old granddaughter who spent last Christmas with a family in France, where she was very impressed by the food.  Also, I received a very nice French cookbook for Christmas, so I’m trying out a few recipes.
 
This cassoulet is very easy to make, tastes delicious and is perfect for the colder weather. ​

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SAUSAGE CASSOULET
Serves 4
 
Ingredients

• 2 x 400-gram tins of cannellini beans drained and rinsed
• 2 tablespoons of olive oil
• 500 grams of pork or beef sausages (I used spicy pork sausages from Coles)
• 1 onion, finely diced
• 1 celery stick, chopped
• 1 carrot, chopped
• 3-4 cloves garlic, finely chopped
• 600 grams of chicken stock
• 400 gram can of chopped tomatoes
• 1 bay leaf
• 1-2 sprigs thyme
• Seasoning

 
Method

1. Rinse and drain the cannellini beans.
2. Squeeze meat from the sausages and break into 2-3 cm portions.
3. Heat half the oil in a large pot and add sausages cooking until golden. Remove to a plate. Remove any excess fat from the pan.
4. Add remaining oil to pan with the onion, celery, carrot and garlic, cooking until onion is tender.
5. Return the sausages to the pan along with the stock, cannellini beans, tomatoes and herbs. Simmer for 20 minutes until beans and vegetables are tender.
6. Season to taste and sprinkle with parsley to serve

                          
Enjoy!